Roman Summer Salad Recipes

ROMAN SUMMER SALAD

Steps:

• Cook the balsamic vinegar in a small saucepan over low heat until thick, syrupy, and measuring 1/4 cup, about 20 minutes.
• Set aside to cool.
• Combine the olives, parsley, anchovies, capers, garlic, basil, pepper, and olive oil in a small bowl and toss to combine.
• To serve, slice the tomatoes into 1/4" thick rounds and place, slightly overlapping, on a serving plate. Place artichoke hearts, if using, over top of tomatoes.
• Spoon the olive and parsley mixture over the tomatoes.
• Drizzle the reduced balsamic over the salad and serve. Enjoy!

CRUNCHY RAMEN SALAD

Steps:

• In a large skillet, heat 1 tablespoon oil over medium heat. Add almonds and sunflower kernels; cook until toasted, about 4 minutes. Cool., In a large bowl, combine coleslaw mix, onions and red pepper. In a small bowl, whisk vinegar, sugar, pepper, contents of ramen seasoning packets and remaining oil. Pour over salad; toss to coat. Refrigerate until serving. Break noodles into small pieces. Just before serving, stir in noodles, almonds and sunflower kernels.